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1
Cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of the knife to release the juices into the bowl.
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2
Reserve 3 of the cobs.
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3
Heat the olive oil in a large saucepan or Dutch oven over medium heat until hot.
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4
Add the onion and cook for about 10 minutes, stirring frequently, until soft and light brown.
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5
Add the potatoes, celery, bell pepper, and jalapeno and cook, stirring frequently, for another 5 minutes.
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6
Add the garlic and continue to cook and stir for 1 minute more.
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7
Add the broth, reserved corn cobs, thyme, bay leaves, salt, and black pepper and bring the soup to a low boil.
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8
Reduce the heat to low and simmer for about 30 minutes, until the potatoes are tender.
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9
Add the corn kernels and basil and cook, stirring occasionally, for 5 minutes more.
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10
Remove and discard the corn cobs and bay leaves and, using an immersion blender, standing blender, or food processor, puree half the soup until smooth.
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11
(If using a blender or food processor, allow the soup to cool slightly before blending in batches.)
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12
Return the pureed mixture to the saucepan and stir to mix and thicken the soup.
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13
Add the shrimp and let simmer for about 3 minutes, until the shrimp are bright pink and just cooked through.
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14
Taste for seasoning and add more salt and pepper, if desired.
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15
Serve immediately garnished with thyme and basil.
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16
Place the reserved shrimp shells; corn cobs; onion, celery, pepper trimmings; and herb stems in a large pot with about 3 quarts cold water and bring to a low boil.
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17
Reduce the heat to low and simmer for about 30 minutes.
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18
Note that most of the flavors from shrimp shells and vegetables cook out after about 30 minutes, but bones take a little more time.
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19
If using bones in place of shells, let the broth cook about 30 minutes longer.
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20
Strain the broth, discarding the shells and trimmings, and proceed with your soup recipe.
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21
To give this soup a more traditional, smoky chowder flavor, add 2 slices chopped, thick-cut bacon when you add the onion.
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22
Alternatively, put the focus on oysters rather than shrimp by omitting the shrimp from the chowder and garnishing with Crispy Fried Oysters Four Ways (page 117).
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23
Or, take a simpler, fresher route and garnish with chopped summer tomatoes or Simple Lump Crab Salad (page 111).
